| WILD MUSHROOM
AND ONION STEAKS
Yield: 4 servings.
- 4 boneless rib eye steaks each 1 inch thick (10 ounces
each) salt and cracked ground pepper
- 1/4 cup olive oil 6 cups sliced assorted fresh wild mushrooms,
such as shiitakes, chanttrelles, oysters or black trumpets
- 2 cups sliced onions 2 tablespoons minced garlic
- 8 tablespoons unsalted butter, cut into cubes
Using the palm of your hand, pound the steaks once or twice.
Season the steaks with salt and cracked pepper. In a large
saute pan, heat the olive oil.
When the oil is very hot, sear the steaks for about 3 minutes
on the first side. Turn the steaks over and sauté for
2 minutes on the second side.
Add the mushrooms, onions and garlic and sauté for
1 minute. Season with salt and pepper. Turn the steaks over
to the first side, dot with butter pats, cover the skillet
and cook for 1 minute. Remove the skillet from the heat. To
serve, place the steaks on a platter and cover with the mushrooms,
onions and their juices.
Recipe from Emeril's New New
Orleans Cooking
Reproduced by permission from William Morrow & Company Inc.
Copyright © 1993 by Emeril Lagasse
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